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1
Sprinkle the fresh salmon with refined sake, and let it sit at room temperature for 20 minutes.
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2
Cut the mushrooms into easy-to-eat portions.
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3
They will shrink when you cook them, so I recommend cutting them a bit large.
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4
Heat vegetable oil and the garlic slices into a pan, and turn it on over a low heat.
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5
Once it is aromatic, take the garlic out.
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6
Thoroughly wipe the moisture off of the salmon with a paper towels.
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7
Sprinkle both sides with salt and pepper.
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8
Coat with cake flour, and dust off the excess flour.
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9
Fry the salmon in a well-preheated pan from the skin side first.
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10
After frying them crispy on both sides over strong heat, remove them from the pan.
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11
(They do not have to be cooked all the way through).
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12
Saute the mushrooms in the same pan.
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13
Once they have been coated in the cooking oil, sprinkle sake and quickly saute.
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14
Mix all of the sauce ingredients together aside from the lemon juice.
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15
Stir the sauce into the sauteed mushrooms, and bring to a boil.
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16
Return the salmon to the pan, and cook over a medium heat while ladling the sauce on top.
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17
Once the sauce has thickened, turn off the heat and drizzle lemon juice.
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18
Arrange onto a plate along with the accompanying vegetables.
